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    Home » Recipes » Recipes

    Parmesan Aioli with Roasted Garlic

    Published: Oct 14, 2023 · Modified: Mar 20, 2024 by Cristina · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This parmesan aioli with roasted garlic is easy to make and a nice touch as a side sauce for different types of dishes like fries, steak, or seafood.

    A close up overhead view of garlic parmesan aioli in a small ramekin with a block of parmesan cheese and a few garlic bulbs in the background.

    Homemade aioli is a really easy sauce to make that tastes way better than store-bought.

    The only time-consuming part of it is roasting the garlic, but other than that it's very hands off besides squeezing the roasted garlic out and mixing it with the rest of the ingredients.

    Jump to:
    • Ingredients for parmesan aioli
    • Instructions
    • Storage
    • Serving Suggestion
    • Pairing
    • Recipe
    • Comments

    Ingredients for parmesan aioli

    If you want to make this recipe from absolute scratch, you can make your own mayonnaise.

    If you don't mind using store-bought mayo, then the recipe only calls for 5 ingredients (or 6 if you want a slightly thinner sauce).

    Since this recipe only calls for a few ingredients, the quality and taste of the ingredients you use have a big impact on how good the aioli tastes. So if you can, choose high quality ingredients (especially the mayo and parmesan - more info below).

    The ingredients for parmesan aioli including mayonnaise, parmesan cheese, black pepper, garlic and olive oil.
    • Mayonnaise: Choose a high-quality brand that you like the taste of. The taste of the mayo will shape how the aioli tastes.
    • Parmesan cheese (or Parmigiano Reggiano): The cheese you use will also impact the taste of the aioli. Parmesan cheese and Parmigiano are different. Parmesan is a term that can apply to a wide variety of cheeses in the broad category of a grated hard white cheese, while Parmigiano Reggiano is a legal designation of origin which means the product can only come from a specific region and be produced in a specific way. While parmesan can be just as high quality as Parmigiano, there is much more variation in quality since parmesan is not as strictly regulated.
    • Whole unpeeled garlic bulb: A whole unpeeled bulb broken in half is ideal, but you can also make roasted garlic with just the cloves. The peel is really important because it insulates the cloves, helping them soften and caramelize. If using cloves, just follow the same instructions but use cloves instead of half a bulb.
    • Black pepper: Fresh cracked is ideal as it adds a stronger pepper flavor and different textures.
    • Olive oil: the olive oil doesn't have to be very high quality. In fact you don't really need to use olive oil - you can also use any vegetable oil. Most of the oil infuses into the garlic anyway so the delicate flavors of high quality olive oil won't make an impact.
    • Heavy cream (optional): You may want to thin out the aioli a bit and can do so using heavy cream. If you don't have heavy cream, you can use more oil or milk. You could also use water in a pinch, but if you add too much it can make the aioli too thin and diluted.

    Please see the recipe card for quantities.

    Instructions

    The only real cooking involved in this recipe is roasting the garlic.

    A garlic bulb on aluminum foil drizzled with olive oil.

    Drizzle with oil.

    A bulb of roasted garlic sitting in aluminum foil.

    Wrap tightly in aluminum foil.

    Roast the garlic in the foil at 200 C / 390 F for 35 minutes. Alternatively, to save some time you can roast individual cloves in a ramekin. Toss the cloves into a small oven-safe ramekin, cover with oil and put an aluminum foil cover on top. Roast at 250 C / 480 F for 20 minutes

    Once the garlic is roasted it should be soft enough to just squeeze out of the peels.

    Squeezing soft roasted garlic out of the peel into the bowl of a mortar and pestle.

    Squeeze the cloves out of the peels and mash them with a fork until smooth.

    mixing roasted garlic and parmesan into mayonnaise to make aioli

    Mix all ingredients until well combined.

    Mash the peels with a fork to make sure they're won't be garlic chunks in the aioli. Then you just mix the garlic with the rest of the ingredients.

    The photos above is before adding any heavy cream or liquid to thin out the consistency. The final photos are with 2 tablespoons of heavy cream added.

    Storage

    Homemade aioli will keep for about a week in an airtight container in the fridge.

    Serving Suggestion

    Parmesan aioli with roasted garlic is really versatile. Obviously fries or roasted potatoes are an easy choice. Other good options are seafood, like the red pepper shrimp below, or a meat dish like prosciutto wrapped pork tenderloin.

    A serving of shrimp in creamy red pepper sauce on creamy polenta with a side of garlic aioli
    prosciutto wrapped pork tenderloin sliced on a plate overtop creamy polenta

    Pairing

    Looking for other recipes? Try these:

    • raosted red pepper remoulade
      Roasted Red Pepper Remoulade
    • black currant syrup with whole fruit
      Thick Black Currant Syrup with Whole Fruit
    • blueberries in syrup cover image
      Homemade Blueberry Preserves in Syrup
    • raspberry preserves close up shot
      Homemade Raspberry Preserves in Syrup

    Recipe

    A close up overhead view of garlic parmesan aioli in a small ramekin with a block of parmesan cheese and a few garlic bulbs in the background.
    5 from 1 vote

    Parmesan Aioli with Roasted Garlic

    Course: Sauce
    Cuisine: American, European
    Condiment, Dip, Mayonnaise, Sauce
    Prep Time: 5 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12 tablespoons
    Calories: 98kcal
    This parmesan aioli with roasted garlic is easy to make and a nice touch as a side sauce for different types of dishes like fries, steak, or seafood.
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    Ingredients

    roasted garlic

    • 0.5 garlic bulb
    • 2 tablespoons olive oil

    aioli

    • 0.5 cup mayonnaise
    • 3 tablespoons grated parmesan cheese
    • 0.5 teaspoons black pepper
    • 2 tablespoons heavy cream optional

    Instructions

    to roast the garlic

    • Preheat oven to 200 C / 390 F
    • Use a sharp knife to cut the very tops off the garlic cloves (the parts not attached together. This will make it easier to squeeze the garlic out after roasting.
    • Take out a dinner plate sized piece of aluminum foil and double it on itself.
    • Put the half garlic bulb in the foil and drizzle it with the olive oil.
    • Fold up the foil tightly around the garlic bulb and roast in the oven for 35 minutes.
    • take out of oven and leave to cool.

    to make the aioli

    • Squeeze the roasted garlic out of the peels and use a fork to mash it until fine.
    • Mix the roasted garlic, mayo, parmesan, and black pepper until smooth and consistent.
    • For a thinner consistency, add the heavy cream and mix until smooth. Add more (one tablespoon at a time) to thin it out even further.

    Nutrition

    Calories: 98kcal | Carbohydrates: 0.4g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 82mg | Potassium: 8mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 54IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.1mg

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